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Extra Crispy Thanksgiving Turkey

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Extra Crispy Thanksgiving Turkey

Extra Crispy Thanksgiving Turkey


  • 1 Whole fresh turkey
  • ¼ cup Carrington Farms Organic Ghee
  • Sea salt & freshly ground black pepper
  • Dried herbs for sprinkling, like oregano and thyme
  • 1 Lemon, halved
  • 1 Large carrot, peeled and cut into large pieced
  • 1 Stalk celery, cut into large pieces
  • 1 Small onion, large dice
  • 6 Dried porcini mushrooms
  • 2 Sprigs fresh rosemary
  • 8 Sprigs fresh thyme
  • 4 Cups chicken or turkey stock
  • 2 Cups water


  1. Preheat the oven to 450F.
  2. Place the turkey in a roasting pan with a rack insert. If you don’t have a rack, you can use carrots and celery stalks to keep the turkey elevated.
  3. Rub the turkey with the ghee until completely covered. Season liberally with salt, pepper and dried herbs.
  4. Squeeze in the lemon into the roasting pan then place the halves into the cavity of the turkey. Scatter the carrot, celery, onion, porcini mushrooms and herbs into the roasting pan, then add the chicken broth and water.
  5. Roast for 30 minutes, then turn the oven down to 350F. Keep the turkey cooking for another 2½ hours, making sure to check on it every 30-45 minutes.
  6. If the pan looks dry, add more liquid, add more stock or water.
  7. If the turkey looks like it’s browning too quickly, just cover lightly with foil.
  8. After 2 ½ hours, insert an instant read thermometer into the thickest part of the breast. If it’s between 155F and 160F, remove the turkey from the oven. If it’s not too temperate, just let it cook a little longer.
  9. Tent the turkey with aluminum foil and let it rest for 30 minutes before carving.
  10. While the turkey is resting, transfer the vegetables, broth, and drippings into a high-speed blender – but remove the herb stems first
  11. Blend on high speed until very smooth. The gravy will thicken slightly as it sits.
  12. Serve the turkey alongside the gravy and enjoy!